Chutney:

1/3 cupprepared sour cherry or cranberry chutney

1/3 cupfinely chopped peaches

1 tablespoonfinely chopped green onions

Preparation

1. Combine ground beef and next 5 ingredients. Divide beef mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
2. Heat your grill to medium heat; coat with cooking spray. Add patties; cook 6-8 minutes on each side or until a thermometer registers 165°.
3. Place 1 lettuce leaf on bottom half of each bun; top each with a burger. Spread 2 tablespoons Cherry-Peach Chutney on top of burger and then put other bun half on and enjoy!

Preparation

To prepare salad, bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon couscous into a large bowl; cool slightly. Add chicken, onions, bell pepper, cucumber, cilantro, and nuts; toss gently to combine.

To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss to combine.

Note: You can toast nuts quickly in a dry skillet over medium-high heat. Stir frequently, and as soon as they become fragrant, remove the nuts from the pan.

Natalie's note: I adapted this recipe from an original found at Cookinglight.com. I wanted lots of flavor for the grilled chicken, so I made an extra, double-sized batch of the dressing the night before and marinated the raw chicken breast tenders 24 hours previous to making the meal.

Preparation

Preheat oven to 350°.

Combine the raisins and rum in a microwave-safe bowl. Microwave at high for 1 minute, and set aside. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 3 ingredients (flour through salt) in a bowl, stirring well with a whisk. Set aside.

Combine brown sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add banana and next 3 ingredients (banana through egg whites), beating well. Add the flour mixture, beating just until combined. Stir in raisin mixture and walnuts.

Spread the batter into an 8-inch square baking pan coated with cooking spray. Bake at 350° for 30 minutes or until golden. Cool the bars completely on a wire rack. Sprinkle with powdered sugar.

What is Spokane Dinner Club?

We (Natalie, Tiffany, and Jessi) are a group of hard-working wives, mothers, teachers, and athletes who decided to team together to form a dinner club. The goal was to make eating and cooking less time consuming, more healthy, and less expensive by working smarter, not harder. One night a week, we each cook for all 3 families and deliver our meals. We turned the dream into a reality back in 2009, and because of its success, finally decided to share some of our tricks, secrets, and best recipes with all of you. Hope you enjoy!